Best Vegan Brownies Recipe

You don’t want just any brownie recipe. You want the best vegan brownies ever, complete with a rich, fudgy center! That’s why you’ll love this rich and fudgy vegan brownie recipe!

Serve these brownies with some No-Churn Vegan Ice Cream on top and some drizzled chocolate syrup!

A stack of vegan brownies with several more brownies behind them.
Making a classic brownie recipe vegan is easy and delicious!

You know vegan is all granola and veggies. right? But did you know it can also be gooey brownies too? It is! In fact, I make these vegan fudge brownies all the time!

I’m on a mission to show that a vegan diet can have it all, including indulgently delicious foods like easy vegan brownies.

I started with my mom’s brownie recipe and transformed that over the years into the best vegan brownies, complete with a shiny crust on top!

What Makes This Recipe So Good

It’s all about the ingredients!

  • Dairy-free Chocolate Chips — the dark chocolate from Dairy-Free Chocolate Chips makes these brownies rich and indulgent. Some are melted into the batter, and even more are added to create pockets of melted sweet chocolate throughout.
  • Vegan butter — I used Earth Balance which adds creamy goodness throughout
  • Coconut oil — there’s enough cocoa flavoring that you can use virgin coconut oil (more coconut flavor), but refined coconut oil (less coconut flavor) works well too. Either way, these brownies won’t taste like coconut!
  • Sugar — you can use granulated white sugar or coconut sugar to make it just the right amount of sweetness.
  • Applesauce — we’re adding applesauce to make these brownies extra moist
  • All-purpose flour — you can use all-purpose flour, gluten-free baking flour, or even whole wheat pastry flour (which is different than whole wheat flour, which I don’t recommend).
  • Natural cocoa powder — of course, to make them extra chocolatey, this recipe includes natural cocoa powder (the kind you find in the baking section of your grocery store).

How to Make Vegan Brownies

The full recipe is below, but here are the steps for making this recipe, including tips to make it perfect every time!

If you’re used to using lots of eggs and dairy butter with your brownies, the ingredients in today’s recipe will seem a little different. Where’s the eggs? Where’s the milk? Don’t worry, these brownies are fabulous without them.

Let’s start at the beginning: first melt the chocolate chips with vegan butter and coconut oil in a microwave. Stir it all together.

Chocolate chips, vegan butter, and coconut oil have been melted in the bottom of a glass bowl.

Add the applesauce, sugar, flaxseed, cornstarch, plant-based milk, vanilla, and water. Stir these all together and then set aside. Use whatever plant-based milk you like (such as soy milk), but I use almond milk.

A chocolate mixture is in a glass bowl with a green spatula.

Next, combine the dry ingredients, including flour, cocoa powder, and salt.

Cocoa powder has been mixed with flour and other dry ingredients and sits in the bottom of a glass mixing bowl.

Finally, combine the dry ingredients in another bowl and then add that along with the chocolate chips in the wet ingredients. Stir until just combined.

Chocolate batter is in a mixing bowl with chocolate chips. A green spatula is in the bowl.

Once those chocolate chips are stirred into the batter, simply pour it into a prepared pan and bake.

Quick Fix Tip

This recipe makes a generous serving of simple vegan brownies. You can reduce it by half and bake it in a square baking pan if you prefer a smaller batch.

I have experimented with adding Vegan Chocolate Frosting which is great, but these brownies are plenty sweet on their own.


  • I used Earth Balance vegan butter
  • You can use all vegan butter or all vegan coconut oil, if you don’t prefer to mix the two
  • Cut brownies without tearing them by letting them cool completely (or even refrigerating first) to let them set. You can also keep a glass of hot water nearby and dip the knife in the water between slices.
  • Vegan brownies can keep a long time when stored in an airtight container. They’ll keep up to 3 days at room temperature, up to 7 days in the fridge, or up to 3 months in the freezer.
  • Make your brownies gluten free by substituting gluten-free baking mix in place of the all-purpose flour.
  • Classic brownies do not require leavening (such as baking soda) because they’re dense and fudgy. Adding baking soda would make the brownies more cake-like.

More Vegan Chocolate Desserts

I think vegan cocoa powder recipes are the best! Are you with me? Well, be sure and check out my Vegan Chocolate Sheet Cake recipe. It’s a go-to favorite because it’s so easy to whip up any night of the week! You’ll also get a kick out of my Vegan Chocolate Chip Cookies!

Speaking of easy, you’ll love these Easy Vegan Chocolate Croissants for a random weekend breakfast! You may also want to try my Black Bean Brownie recipe if you’re looking for a healthier brownie. Of course, these Easy Healthy Brownies really hit the mark too.

A hand holds a brownie with a bite taken out, the text below it reads: Best Vegan Brownies.
These Vegan Fudge Brownies are the ultimate in delicious!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A stack of vegan brownies with several more brownies behind them.

Vegan Brownies

If you're looking for the vegan brownies, complete with a crispy, shiny top and a rich, fudgy center, look no more! Make them frosted or unfrosted, either way you'll fall in love with these "gooey in all the right places" brownies!
4.72 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 24
Calories: 278kcal
Author: Marly



  • Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
  • In a large, microwave-safe mixing bowl, combine 3/4 cup chocolate chips, vegan butter, and coconut oil. Cook for 1 minute. Set aside until the chips have melted. Stir to combine. 
  • Add the sugar and give it a good stir. Then add the applesauce, milk, water, cornstarch, ground flaxseed, and vanilla. Stir to combine. Set aside.
  • In a separate bowl stir together the flour, cocoa powder and salt. Pour the flour mixture into the bowl with the chocolate ingredients along with remaining chocolate chips. Stir until just combined (with no more big clumps of flour). Do not over mix.
  • Spread the batter into the prepared baking dish. Bake 40 – 45 minutes. For more gooey brownies, remove from the oven at 40 minutes. Otherwise cook for 45 minutes.
  • Let the brownies cool completely before slicing.
Nutrition Facts
Vegan Brownies
Amount Per Serving
Calories 278 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g40%
Sodium 88mg4%
Potassium 172mg5%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 225IU5%
Vitamin C 0.8mg1%
Calcium 52mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


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41 Responses to Best Vegan Brownies Recipe

  1. The vegan brownies look irresistible. I definitely see myself making a batch in the very near future. 🙂

    • Yeah! Let me know how it goes! Once you have an easy vegan brownie recipe that you love, there’s no going back! 🙂

  2. These look beautiful and delicious! Brownies are my favorite.

    I know what you mean, I hate to be a pushy vegan, but whenever my friends eat something I bake and their eyes get all big when I tell them it’s vegan, I just want to say “See? Who needs the animal products!” Vegan and proud!

    • Yes, Ruby! I swear I think most people I meet believe vegans subsist on an assortment of nuts, twigs, and maybe chopped carrots. I always think, wait ’til they see the great vegan food we eat!

  3. These look amazing and I can’t wait to make them!! Do you think it will make a difference if I make them with almond milk, instead of soy?

    • Hi Candy Rae. Love your name!

      You know what? I’ve never had a problem subbing almond milk for soy. I say go for it! And then let me know.

  4. I made these today and they are insanely awesome! They are not just the best vegan brownies, they are the best of any brownie! They are very rich and fudgy. Will be serving these to a bunch of non-vegans and I know they will love them.

    • Ah, thanks so much! So glad you loved the vegan chocolate brownies! Rich and fudgy brownies are the best!

  5. I am not vegan but I try to eat as healthy as possible. Do you think these would work if I use organic buttermilk from grass-fed cows and butter instead of margarine? Margarine is SO BAD for you!! Do you know (I’m assuming you don’t) that it’s only one molecule away from being plastic? There’s no way your body can process that. I also try to stay away from soy as much as possible. 🙂

    • Hi Suzette. Thanks for your comment! I don’t eat butter or buttermilk made from cows (or other animals) because of the way animals are treated on factor farms, but also because those products have cholesterol. The thing about vegan products it that there is no cholesterol involved. That’s great! However, I agree that it’s always important to be concerned about what we’re eating. I recommend the use of margarine but in moderation. And I’m picky about what margarine I use. If you wanted to use something besides margarine, I would recommend coconut oil. Earth Balance even makes a coconut spread that is perfect for brownies or baked goods. I sometimes will do half margarine and half peanut butter too. You can also use vegetable oil in place of the margarine. Thanks again for your comment. Best wishes!

  6. The vegan brownies look delicous. But I do have a question. I thought chocolate chips were made with milk. How is that vegan if they are? Thanks

    • Hi Cheryl. Not ALL chocolate chips have dairy in them. For example, Baker’s has some chocolate chips that are dairy free. There are also several brands that offer dairy-free chocolate chips in health food stores.

  7. Your brownies look amazing!!!!! I was wondering if you have ever made them with a different kind of flour. My son has a wheat allergy. Just thought I would ask in case someone else has had experience with other flours…. rice or spelt or other?

    • You can make these into gluten free vegan brownies by substituting gluten free baking flour for the all purpose flour!

  8. My friend and I made these vegan brownies the other night. These have to be the best brownies, ever– vegan or not! Even my friend and grandmother, who are not vegan, loved them! Instead of soy milk, though, we used plain almond milk and forwent the vinegar. We also left off the frosting. I honestly think the frosting might have been too much, because these brownies are super moist and rich! I’m definitely going to be making these for our summer family picnics, and cannot wait to see the surprised looks on peoples’ faces when I tell them “they’re vegan!”. Thanks for sharing this delicious recipe!

    • Thanks Jeanne! And I love all the little changes you made to this vegan brownie recipe. Sometimes I’m in the mood for something over the top sweet. Did I just say “sometimes?” OK. Well, I’m always in the mood for that, but other times I find a way to hold back and enjoy life without a little frosting. I’m glad you like it that way too!

  9. Okay, this may sound silly….but doesn’t margarine have milk product in it? To be sure, I looked at the ingredients in the margarine at the store tonight when I was buying the stuff to make these brownies. It specifically says milk on the label. Is there a certain brand that doesn’t? Do they make any from soy or almond milk? Help! I went vegan last spring and couldn’t be happier! Also, on a side note, does anyone have a favorite egg substitute they use in baking? I always do the flaxseed meal egg-but in my muffins today, it dominated the taste. I bought a new bag of flaxseed incase it had (for some reason) gone ad early. I keep it in the fridge?

    • This is not a silly question at all. There is vegan margarine out there. If you look at the salt-free Fleischman’s, it appears to be dairy-free…and reasonably priced. I believe Blue Bonnet lite is also dairy-free, but I do not prefer baking with it because it doesn’t provide the right kind of texture in baked goods. There is also Earth Balance which has both margarine and vegetable shortening that is vegan. From time-to-time we have found certain store brands will be “accidentally” dairy-free as well. It takes looking at the carton.

      Flax seed is my go-to favorite egg replacer because in addition to providing some bonding action, it adds Omega 3s as well. We keep our ground flax seed in the freezer…even though we go through it relatively fast! You only need about 1 tablespoon of ground flax seed combined with about 3 tablespoons of water to replace one egg. I wouldn’t think that would have much of an influence on the taste of your muffins, but you could always try adding additional flavoring like cinnamon, orange zest, etc. Alternatively you can use 1/4 cup of whipped tofu or even a mashed banana to serve as a good egg replacer.

      I hope that’s helpful. Congrats on your vegan journey! Marly

  10. So I did this vegan brownie recipe completely vegan…and it turned out GREAT! Everyone loved it(and I am the only one who is vegan, ha!) It also was gluten free, which is a pretty cool bonus. I used almond milk instead of soy, and used 1 cup of soy flour and 1/2 cup whole grain(GF) flour. This worked out perfectly to replace the white all purpose flour, plus it added protein and nutrients! Thanks for the recipe, I took it to our bible study group, and only told them it was vegan AFTER they ate it! No complaints, only compliments =)

    • I’m so glad to hear you and your friends loved this vegan brownies recipe! Also, I love how you adapted it, including transforming them into vegan gluten free brownies too!

    • I think sweetness in a vegan brownie is the most variable ingredient. I recommend trying them again and reducing the sugar by at least a quarter. You could also try using something like coconut sugar or Swerve to reduce the sugar load.

  11. Do you have to put soy buttermilk and soy milk together or can you just put soy milk in? I don’t know where to find soybuttermilk.

  12. I love the V banners on these vegan brownies! That is an excellent idea! I also agree with the pushy vegan/pushy carnivore statement!

    • Hi Alyssa. I have made this recipe and asked people after they tried if they could taste the peanut butter and so far no one has answered yes. I think the flavor of the coconut oil and the chocolate overrides the peanut butter. It was my goal to use the peanut butter as a healthier source of fat, without adding a peanut butter flavor. Hope this helps!

  13. These brownies are delicious! They are rich and fudge and if I didn’t know they were vegan, I never would have guessed it. I’m not vegan or even vegetarian but still found these very satisfying. Yum!

  14. These are ok. Remind me of the taste of box brownies for some reason, which isn’t bad but not great either. I think next time I’ll try using peanut butter instead of the oil.


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